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Perfect Whipped Potatoes

Perfect Whipped Potatoes

Yield: 12-16 Servings. 
8 lbs Yukon gold or all-purpose potatoes, washed well
1 ¼ cups heavy cream
¾ cup whole milk
½ lb or 2 sticks unsalted butter
1 ½ teaspoons Freshly ground white pepper
Sea salt, to taste
  1. Wash outside skin of potatoes
  2. Place the potato whole into a large pot leaving the skins on; fill with enough water so that the potatoes are just covered.  Bring to a boil and then reduce to a simmer.  Simmer until potatoes are fork tender, about 25-30 minutes.  Drain potatoes. 
  3. In a large sauce pan, melt the butter and heat with the milk and cream. 
  4. Working over the sauce pan, press the potatoes through a potato ricer into the cream mixture.  The ricer will separate the flesh from the skin of the potato; if necessary, it may be helpful to cut potatoes in half.
  5. Season with salt and white pepper and gently fold the potatoes with the cream/butter mixture.  Fold until thoroughly combined; serve warm. 
It can be kept warm in a counter top slow-cooker on low.

Be Good to the Land and the Land will be Good to You.

Philip James JONES, FARM FOUNDER, 1821-1912